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Italian Pasta e Fagioli Recipe

Italian · Soup · 45 min total

A hearty Italian soup made with pasta and beans, simmered in a savory tomato broth. This rustic one-pot meal is perfect for a cozy dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup ditalini pasta (or other small pasta)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional, for serving)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Stir in diced tomatoes, vegetable broth, cannellini beans, oregano, and basil. Bring to a boil.
3. Add pasta and reduce heat to a simmer. Cook until pasta is tender, about 10-12 minutes, stirring occasionally.
4. Season with salt and pepper to taste. Serve hot, garnished with Parmesan and parsley if desired.

Tips

• For a thicker soup, mash some of the beans before adding the pasta.
• Store leftovers in the refrigerator for up to 3 days; the pasta will absorb liquid, so add extra broth when reheating.
• This soup freezes well for up to 3 months; omit the pasta and add fresh cooked pasta when serving.

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